Case knife for kitchen duty?

natchezz

natchezz

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Jan 6, 2006
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Limiting the scope of this thread to USA-made Case brand slippies, please.

I find myself on a newfound quest to acquire and learn about Case knives.

I know Case makes a set of real fixed blade kitchen knives, but I want to pull out my, stashed in my drawer, Case slipjoint for some food prep because I know it will be the sharpest knife in the kitchen.

What would you recommend that model to be, and why?

Also, if you keep food grade cooking oil or mineral oil on your blade, do you also use it to oil the pivot?

Thanks for your feedback!
 
A Case trapper, the 54 pattern at 4¼" closed, makes a wonderful food prep knife. Available in either carbon (CV) or stainless (Tru-Sharp) to suit your preference. And yes, I use ONLY mineral oil, so on blade, pivot, covers, everything.
 
As Jeff says - Case Trapper, stainless steel. Use mineral oil in the joint. No need to oil the blades. The Case Slimline Trapper is also a good option, though it's a bit lighter overall.

I would not use a folding knife in the kitchen myself. You tend to need to wash it after every use unless you are cutting mostly dry things, which is a bit more involved with a folding knife, having to dry up inside the handle and worry about the pivot. Certainly doable, just more work.

I have lots of very nice kitchen knives well suited to their tasks. That's a whole different branch of the hobby.
 
Sanitizing a folder (or any kitchen utensil) is quick and easy. Wash in hot soapy water then submerge in 2 tablespoons of chlorine bleach and a gallon of hot water for 20 minutes. Let air dry, then store.
 
The Case Sod Buster Jr. (in stainless) is a great tomato/fruit/veggie slicer. The thin, hollow grind blade is perfect for it. I keep wishing Case would keep that hollow grind for the large Soddie ('38 pattern); but that one is a flat-grind and a bit thicker overall. Still, with some DIY thinning of my own large Soddie, it'd still do pretty well in the kitchen.

I've also liked the thin, hollow-grind clip on the '75 pattern large stockman. Perfect steak knife.

As mentioned, the trapper should also do well in the kitchen, with either of it's clip or spey blades, and for the same reason: thin hollow grind.

Some people knock Case's 'soft' stainless. But it's right in the exact same wheelhouse as many other well-respected kitchen stainless, such as from Victorinox or Wusthof, in terms of it's composition and heat-treated hardness; therefore it's ability to take very, very fine slicing edges and the ease with which it sharpens up on simple stones.

Per specific question in the OP, I'd not use cooking oil for lubrication in the pivot, as it tends to get somewhat sticky or gummy with age. It also oxidizes and will begin to smell a little 'off' after a while, if it's not cleaned up & replaced frequently. I'd instead favor a decent food-grade mineral oil for that. My mother has an older kitchen block set from Chicago Cutlery (1980s or so), and I'm pretty sure she used cooking oil (vegetable and/or canola oil) to keep the walnut handles in decent shape. They have held up well, but are still somewhat 'sticky' to this day, even after years' worth of washing.
 
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The full size trapper from me too. Being probably their best seller it has a lot of options my favorite of which is the 154cm version over at collector knives. Edit : nevermind it recently sold out
 
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The only times I have used slipjoints for food prep have been on camping trips however if I were to use one it would be a trapper with clip and spey blades. The clip for slicing the spey for spreading.
Now I don't use traditional kitchen knives so here's my kitchen knife line up keep in mind I live alone an don't need a full set of steak knives. I do keep these knives razor sharp but have been questioned about their cleanliness due to patina. :D
Buck 119 for heavy duty task such as slicing ham or turkey
GEC H20 for general plate duty (I have two of these).
A Mora for veggies and if needed a plate knife.
A Enzo neck knife for everything else

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It's too easy to pollute your food if you use folders in the kitchen on a regular basis! I have used a Big Camp Knife to make a huge Chicken soup, to prove it could be done!
But I scrubbed that knife in and out afterwards! The right tool for every job is best in my opinion.
A few good kitchen knives, a well-made Honing steel, and you are quick and easy for good food prep!
 
I actually DO have several pocket knives for kitchen duty. Just not for FOOD duty. I leave a Vic Farmer hanging from a hook and occasionally a Case 6347 Stockman sitting right by the knife block in the kitchen. Some scissors too, in addition to the poultry shears.

They are there so that when I just need to cut something other than food that I'll have a sharp knife and won't be tempted to use a paring knife. Great for opening boxes, cutting down cardboard for the recycling bin, cutting through the shrink-wrap on fresh foods, or tape, twine, whatever.
 
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